Ingredients

1 small red chili—halved, seeded, and thinly sliced, plus more for serving

¼ cup canola oil

Kosher salt and black pepper

4 6-ounce skinless salmon fillets

1 cup quinoa

2 tablespoons rice vinegar

1 tablespoon soy sauce

¼ cup roasted peanuts, roughly chopped

Nutritional Information

Calories 640

Fat 33g

Sat fat 3.5g

Cholesterol 95mg

Sodium 1030mg

Protein 47g

Carbohydrate 43g

Sugar 6g

Fiber 8g

Iron 5mg

Calcium 134mg

Calories 640

Fat 33g

Sat fat 3.5g

Cholesterol 95mg

Sodium 1030mg

Protein 47g

Carbohydrate 43g

Sugar 6g

Fiber 8g

Iron 5mg

Calcium 134mg

How to Make It

Step 1

Heat oven to 425° F with a rack positioned in the upper third. Toss the broccoli, garlic, chili, 2 tablespoons of the oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking sheet. Nestle the salmon in the broccoli and season with ¼ teaspoon each salt and pepper. Roast, tossing the broccoli once, until the salmon is just opaque but still slightly pink in the center and the broccoli is crisp-tender, 15 to 20 minutes. Flake the salmon into large chunks.

Step 2

Meanwhile, cook the quinoa according to package directions.

Step 3

Whisk the vinegar, soy sauce, and the remaining 2 tablespoons of oil in a small bowl.

Step 4

Serve the salmon and broccoli over the quinoa, topped with the peanuts and the soy-vinegar sauce.